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[Leftover] Grilled Vegetable Scramble
with bacon / strawberry cucumber smoothie

Active: 30 Total: 30
Breakfast for dinner gets a colorful twist thanks to leftover roasted vegetables from earlier in the week.


Grilled Vegetable Scramble:
  • Eggs - 8
  • Leftover Grilled Vegetables (from Tuesday) - ~3 cups , chopped
  • Bacon - 8 strips
Strawberry, Spinach, and Cucumber Smoothie:
  • Cucumbers - 8 oz , large pieces
  • Strawberries, fresh or frozen - 8 oz
  • Baby spinach - 2 oz
  • Coconut milk - 1 1/2 cups
  • Ice - 1 cup
  • Lime juice - 2 tsp


  1. Cucumbers / Strawberries - Chop cucumbers. If using fresh strawberries, trim off stems. (Can be done 1 day ahead)
  2. Make smoothie - Combine cucumbers, strawberries, spinach, coconut milk, ice, and lime juice in a blender. Blend until smooth. Taste and add some more lime juice if you’d like more sour flavor or some honey (not in ingredients list) if you’d like it more sweet.
  3. Eggs - Whisk eggs.

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  1. Heat a large skillet or griddle over medium heat. Add bacon and fry on both sides until crisp, 6 to 9 minutes total.
  2. Line a plate with paper towels and set it near the stove.
  3. If leftover vegetables were not already chopped, chop them into small pieces.
  4. When bacon is done, transfer it to the paper towel-lined plate. Drain all but 1 Tbsp / 15 mL of grease out of pan and return pan to heat. Reduce heat to low-medium.
  5. To heated pan, add eggs and stir them gently to scramble, 4 to 5 minutes.
  6. When eggs are scrambled to your liking, gently fold in chopped vegetables. Season with some salt and pepper.
  7. Serve eggs with bacon and smoothie on the side. Enjoy!



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